Dual stabilization of O/W/O double emulsions by proteins: An interfacial perspective

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-11-07 DOI:10.1016/j.foodhyd.2023.109488

Zijian Zhi , Hao Li , Indi Geurs , Benny Lewille , Rui Liu , Paul Van der Meeren , Koen Dewettinck , Filip van Bockstaele

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引用次数: 0

Abstract

Oil-in-water-in-oil (O/W/O) double emulsions are regarded as a promising emulsion system to accomplish multifunctionality in the food industry. However, the stability of the complex structure of O/W/O double emulsions is still a problem to be solved due to the presence of two completely opposite water-oil interfaces. To overcome this issue, the application of proteins was investigated to demonstrate their stabilization effect on the O/W/O double emulsion. In this study, a model O/W/O double emulsion was formulated with the commercial emulsifiers Tween 80 and polyglycerol polyricinoleate (PGPR), and then different proteins were introduced to alternate Tween 80. The results showed that the release rate of the inner oil to the outer phase in O/W/O double emulsions stabilized by proteins and PGPR was significantly reduced by about 30% after 2 weeks of storage compared to Tween 80. The stabilization mechanism was verified using drop shape tensiometry, and it was found that whey protein isolate (WPI) and modified pea protein isolate (MPPI) could improve the interfacial moduli of both the inner and outer W–O films, further strengthening the mechanical properties of W–O interfaces against deformation and hence achieving the dual stabilization of O/W/O double emulsions. On the other hand, sodium caseinate (SC) only enhanced the interfacial properties of the PGPR-covered external interface compared to Tween 80. Taken together, this work provides a better understanding of how the composition of the intermediate water phase affects the stability of O/W/O double emulsions and paves the way to design highly stable O/W/O emulsions for food application.

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蛋白质对O/W/O双乳的双重稳定:界面视角

油包水包油(O/W/O)双乳液体系在食品工业中被认为是一种很有前途的实现多功能的乳液体系。然而，由于存在两个完全相反的水-油界面，油/水/油双乳复杂结构的稳定性仍然是一个有待解决的问题。为了克服这一问题，研究了蛋白质在油/水/油双乳中的稳定作用。本研究以市产乳化剂Tween 80和聚甘油聚蓖麻油酸酯(PGPR)配制了O/W/O双乳模型，然后在Tween 80中加入不同的蛋白质。结果表明，在蛋白质和PGPR稳定的O/W/O双乳中，储存2周后，与Tween 80相比，内油向外相的释放率显著降低了30%左右。结果表明，乳清分离蛋白(WPI)和改性豌豆分离蛋白(MPPI)均能提高W - O膜内外的界面模量，进一步增强W - O界面抗变形的力学性能，从而实现O/W/O双乳的双重稳定。另一方面，与Tween 80相比，酪蛋白酸钠(SC)仅增强了pgpr覆盖的外部界面的界面性能。综上所述，本研究更好地理解了中间水相的组成如何影响O/W/O双乳液的稳定性，并为设计高稳定性的食品用O/W/O乳液铺平了道路。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.